Thai Spoons omelet

[cjsmith]

This morning's breakfast: scrambled eggs with some black pepper, some pinched-off bits of green bell pepper, and the teeniest amount of onion I could get in there.

Last time I had too much onion. This time was better. (I was also too lazy for the bacon this time.) I'm starting to work this toward emulating a veggie omelet offered at Thai Spoons, a steam table Thai place near my house. They include, I believe, onion, tomato, and pepper. I will probably always be too lazy to do the tomato. Tomatoes do not grow in a size that fits in a single person's omelet. (Bell peppers and onions don't either, but they freeze better. The peppers I had in strips already. All I had to do this morning was pull a couple out of the bag, pop the bag back in the freezer, and pinch off little bits into the egg.)

Now, though, the bell pepper is crispier and has a stronger flavor than I was expecting. It also doesn't stick to the egg very well. Does the restaurant saute it a bit first? Mayyyybe.

It's still cheaper (taking waste into account), easier, and tastier to go buy a serving. However, I'm now fast enough that I'll beat the trip to a steam table restaurant on time.

Comments

[ladycelia.livejournal.com]

If I'm doing peppers and onions, I always cook 'em a bit first. Plus, the flavors blend so nicely then, too.

[cjsmith.livejournal.com]

Yeah, I bet that's exactly what I need to do. (Then the restaurant probably wins on time, too. Bummer!)

[ladycelia.livejournal.com]

Plus, if you are cooking for one, you can cook up enough of the veg to put in the fridge for doing later.

[cjsmith.livejournal.com]

Ah, that might get the time budget back down again. Sadly, as infrequently as I cook it had better freeze well. I haven't tried freezing cooked veg.

[ladycelia.livejournal.com]

It'll freeze fine. In fact, what you might want to do is put little globs of the cooked veg into an ice cube tray. After they've frozen up, toss them all in a ziploc freezer bag and you can take out just what you need.

[cjsmith.livejournal.com]

Thanks!